Mushroom Pepper Pasta with Feta Goat Cheese Sauce

Name: Mushroom Pepper Pasta with Feta Goat Cheese Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons grapeseed oil, plus more if needed for mushrooms; 16 ounces baby bella or button mushrooms, sliced; salt; 2 large bell peppers, cut into strips; 1/4 cup water; 16 ounces Fettuccine pasta; 2 cups milk; 2 tablespoons butter; 1 1/2 tablespoons cornstarch; 1 teaspoon crushed garlic; 11 ounces soft goat cheese; 4 ounces crumbled feta; 1/4 teaspoon cayenne; 1 teaspoon lemon zest; 2 tablespoons Chopped fresh parsley for garnish

User Reviews

4.5

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
961 kcal
Course
Main Course
Cuisine
Italian

Mushroom Pepper Pasta with Feta Goat Cheese Sauce

Iris Warren

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Recipe for fettuccine pasta tossed with a creamy feta goat cheese sauce, topped with seared mushrooms and bell peppers. Flavorful, easy weeknight meal.

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Ingredients

Servings

2 tablespoons grapeseed oil, plus more if needed for mushrooms
16 ounces baby bella or button mushrooms, sliced
salt
2 large bell peppers, cut into strips
1/4 cup water
16 ounces Fettuccine pasta (or your favorite variety of pasta)
2 cups milk
2 tablespoons butter
1 1/2 tablespoons cornstarch
1 teaspoon crushed garlic
11 ounces soft goat cheese (I use chèvre)
4 ounces crumbled feta
1/4 teaspoon cayenne
1 teaspoon lemon zest
2 tablespoons Chopped fresh parsley for garnish

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Instructions

In a large saucepan, heat 1/2 tbsp of the grapeseed oil over high heat till hot. Sear the mushrooms in as many batches as necessary to avoid overcrowding the pan, for me it takes 3 batches. To sear, add a single layer of mushrooms to the hot pan and let them cook undisturbed for 2 minutes-- do not stir for the first 2 minutes-- then stir and continue to cook for another 1-2 minutes till the mushrooms are golden brown. Add an additional ½ tbsp. of grapeseed oil and pinch of salt to each batch and cook until thoroughly browned. Remove from the pan and set aside.
Add ½ tbsp more of grapeseed oil to the pan and saute the peppers over high heat until tender. Add the cooked mushrooms back to pan and pour in 1/4 cup of water (if you like the flavor of wine you can use white wine for this step), scraping up the brown bits and loosening them from the bottom of the pan. Cook until the pan is nearly dry, then remove vegetables and set aside.
Cook pasta in boiling salted water to desired tenderness.While pasta is cooking, wipe out your sauté pan and melt the butter over medium-low heat. Whisk in the cornstarch until smooth.
Add the garlic and stir for 1 minute, then whisk in milk and raise heat to medium. Continue to whisk until the mixture comes to a boil and begins to thicken.
Reduce heat to low and whisk in the goat cheese, feta, cayenne and lemon zest. Allow the cheese to melt, stirring regularly until smooth. Season with salt and pepper. I usually add about ¼ tsp salt and a dash of pepper. Reduce heat to low, stirring occasionally until pasta is cooked.
Strain the cooked pasta, rinse a little with cold water (just enough to keep the pasta from sticking) and transfer to a large mixing bowl. Toss with the warm cheese sauce and vegetables. For a nicer presentation, reserve the cooked vegetables and a little sauce. Toss the rest of the sauce with the pasta, then place the cooked vegetables on top and drizzle with the reserved sauce before serving. Garnish with chopped fresh parsley.

Notes

You will also need: Large sauté pan, whisk, large mixing bowl

Nutrition Information

Show Details

Calories 961kcal (48%) Carbohydrates 98g (33%) Protein 42g (84%) Fat 44g (68%) Saturated Fat 23g (115%) Cholesterol 183mg (61%) Sodium 740mg (31%) Potassium 981mg (28%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 3440IU (69%) Vitamin C 81.5mg (91%) Calcium 437mg (44%) Iron 4.8mg (27%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 961 kcal

% Daily Value*

Calories	961kcal	48%
Carbohydrates	98g	33%
Protein	42g	84%
Fat	44g	68%
Saturated Fat	23g	115%
Cholesterol	183mg	61%
Sodium	740mg	31%
Potassium	981mg	21%
Fiber	6g	24%
Sugar	14g	28%
Vitamin A	3440IU	69%
Vitamin C	81.5mg	91%
Calcium	437mg	44%
Iron	4.8mg	27%